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For this tasty dish, you need: - 4 bone-in, skin-on chicken thighs - 1/4 cup olive oil - Zest and juice of 2 lemons - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried) - 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a bright and savory flavor. The lemon juice and zest add a zesty kick. The garlic and herbs bring depth and warmth to the chicken. Feel free to play around with these extras: - 1 teaspoon smoked paprika for a subtle smoky taste - 1 tablespoon honey for a touch of sweetness - Red pepper flakes for some heat These optional ingredients can add a fun twist. You can adjust the flavors to suit your taste. Each serving of Lemon Herb Grilled Chicken Thighs has: - Calories: 350 - Protein: 25g - Fat: 25g - Carbohydrates: 3g - Fiber: 0g This dish fits well into a balanced meal plan. It provides a good amount of protein while keeping carbs low. Enjoying it with fresh veggies can add more nutrition. Feel free to check the Full Recipe for more details! To start, gather your ingredients. In a large bowl, mix together: - 1/4 cup olive oil - Zest and juice of 2 lemons - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - Salt and pepper to taste Combine these until they blend well. This marinade has a bright flavor that will soak into the chicken, giving it a tasty kick. Next, add your chicken thighs to the marinade. Make sure each piece is covered well. This helps the flavors seep in. Cover the bowl with plastic wrap or put the chicken in a zip-top bag. Refrigerate this for at least 1 hour. If you want more flavor, let it sit for up to 4 hours. When you are ready to cook, preheat your grill to medium-high heat, around 375°F (190°C). Take the chicken thighs out and let any extra marinade drip off. Discard the leftover marinade. Place the chicken skin side down on the grill. Grill for about 6-8 minutes until the skin is crispy and golden brown. Flip the chicken thighs over. Lower the heat to medium and close the grill lid. Cook for another 10-12 minutes. You want the internal temperature to reach 165°F (75°C), and the juices should run clear. Once done, take the chicken off the grill and let it rest for about 5 minutes. This helps keep it juicy. Garnish with fresh parsley and enjoy your delicious meal! For the full recipe, check out the details above. To grill chicken thighs well, start with a hot grill. Heat it to medium-high. This helps sear the skin and lock in juices. Place the thighs skin side down first. This creates a crispy layer. Cook for about 6-8 minutes before flipping. Always keep the lid closed to maintain heat. The secret to juicy meat is marinating. The longer you marinate, the better. Aim for at least one hour, but four hours is best. Use the marinade made of lemon, herbs, and olive oil. This helps to add flavor and moisture. After grilling, let the thighs rest for five minutes. This makes sure the juices stay inside. Avoid these common errors to ensure success. First, do not skip the marinating step. It is key for flavor. Second, do not overcrowd the grill. This can trap steam and prevent browning. Lastly, always check the temperature. Use a meat thermometer for best results. Chicken should reach 165°F (75°C) to be safe. For more details, check the Full Recipe. {{image_2}} You can swap the rosemary and thyme for other herbs. Try basil, oregano, or dill. Each herb gives a unique twist. For a spicy kick, add red pepper flakes. These add flavor without changing the dish too much. If you want to change the protein, use chicken breasts or drumsticks. Chicken breasts cook faster, so watch the grill closely. Drumsticks have a richer taste and stay juicy. Adjust the cooking time based on what you choose. These chicken thighs pair well with many sides. Serve them with grilled vegetables or a fresh salad. Rice or quinoa also makes a nice base. For a fun twist, try serving them in a taco. Top with avocado and fresh salsa for great flavor. Check out the Full Recipe for more ideas! To keep your leftover chicken thighs fresh, place them in an airtight container. Make sure they cool down before sealing them. Store them in the fridge for up to four days. This will help maintain their juicy flavor and tender texture. When you're ready to enjoy the leftovers, you can reheat them easily. I recommend using an oven or a grill. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Bake for about 15-20 minutes until heated through. If you're using a grill, heat it to medium and warm the chicken for about 5-10 minutes, turning often. This method keeps the skin crispy. If you want to save chicken thighs for later, freezing is a great option. First, let them cool completely. Then, wrap each thigh tightly in plastic wrap. Place them in a freezer bag, squeezing out as much air as you can. You can freeze them for up to three months. To thaw, simply move them to the fridge overnight before reheating. For the full recipe of Lemon Herb Grilled Chicken Thighs, check the earlier sections. Enjoy your cooking! I recommend marinating chicken thighs for at least 1 hour. This lets the flavors soak in. If you have time, marinating for up to 4 hours is even better. The longer you marinate, the more flavor you get. Just don’t go overboard; too long can make the meat mushy. Yes, you can use boneless chicken thighs. They cook faster, so watch the time. Grill them for about 6-8 minutes on each side. Make sure they reach an internal temperature of 165°F (75°C) for safety. Boneless thighs will still taste great with the lemon herb flavors. Lemon herb grilled chicken thighs go well with many sides. Here are a few tasty options: - Grilled vegetables like zucchini and bell peppers - A fresh green salad with light dressing - Rice or quinoa for a filling meal - Garlic bread for a flavorful addition Feel free to mix and match based on your taste! The best way to check is by using a meat thermometer. Chicken thighs should reach 165°F (75°C). You can also cut into the meat. If the juices run clear, they are done. If there’s any pink, keep cooking them a bit longer. Yes, you can! Preheat your oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet. Bake for 30-35 minutes, or until the internal temperature reaches 165°F (75°C). This method gives you juicy chicken with a nice crust too. For the full recipe, check out the details above! This blog post covered everything you need for lemon herb grilled chicken thighs. We explored main and optional ingredients that boost flavor, step-by-step grilling instructions, and tips for perfect results. I shared variations for creativity and easy storage methods for leftovers. Overall, try this recipe for a tasty meal. Follow the steps, stay clear of common mistakes, and enjoy every bite. Your grilling game just got better. Happy cooking!

- Lemon Herb Grilled Chicken Thighs

Get ready to impress your taste buds with these Lemon Herb Grilled Chicken Thighs! This easy recipe combines juicy chicken thighs with a zesty marinade of lemon, garlic, and fresh herbs. Perfect for summer grilling, this dish is a vibrant addition to any meal. In just 30 minutes, you can serve a flavorful feast that everyone will love. Click through to discover the full recipe and elevate your grilling game today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup olive oil

Zest and juice of 2 lemons

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper. Mix well to create the marinade.

    Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 1 hour (up to 4 hours for extra flavor).

      Preheat your grill to medium-high heat (about 375°F or 190°C).

        Remove the chicken thighs from the marinade and let excess marinade drip off. Discard the remaining marinade.

          Place the chicken thighs skin side down on the grill. Grill for about 6-8 minutes until the skin is crispy and golden brown.

            Flip the chicken thighs over, reduce the heat to medium, and close the grill lid. Cook for another 10-12 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear.

              Remove the chicken from the grill and let it rest for about 5 minutes before serving.

                Garnish with fresh parsley for a pop of color and serve alongside your choice of sides.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings